Ingredients1 h 10 m servings 114 cals
- Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
- Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
- Remove pot from heat and cool soup for 10 minutes. Puree soup with an immersion blender or mash vegetables with a potato masher and whisk the soup until smooth.
- Return pot to medium heat and cook until reheated, about 5 minutes. Stir cream through the soup.
- Cook's Note:
- It is important to be very careful while using a hand wand in hot liquid - you may even want to wear an oven mitt during this step. A blender can also be used: if so, let the mixture cool to lukewarm before blending - do not attempt to process hot liquids in a blender. This soup is easy to personalize - add your favorite herbs and spices. Add cumin, curry power and nutmeg for an Indian flair. The addition of heavy cream gives a nice mouth feel for just a few extra calories per serving, but it can be omitted easily.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 114 calories; 3.1 g fat; 16.4 g carbohydrates; 6.4 g protein; 10 mg cholesterol; 391 mg sodium. Full nutrition
ReviewsRead all reviews 10
Delicious and easy.. tarragon and thyme are nice in this. I used Greek yogurt instead of cream and it was prefect
I guess I am not a fan of Tarragon, but I liked this anyway. I had no half n half, so I added sour cream @ the end....after I pureed in blender. Very thick n creamy! I would make this again with...
I didn't have any dried terragon so I substituted it with dried basil. Also added some uncooked bean sprouts to the hot soup before serving and let them cook in it's heat on the table. Added a l...
I originally gave this a 3 star but changed it to 4 stars as my husband loved it (he can be picky, too) and went back for a second bowl. I do think it is the preference of spices. My original r...
Fabulous recipe. Easy and delicious. We had it three days running and it just got better each day. I didn't have cream so I stirred in yogurt but it was flavored with vanilla. At first the v...
Pretty, nutritious, and an inexpensive go-to soup. It cooked up beautifully in my pressure cooker in half the time, making it a quick meal, too. Thank you for sharing this recipe, Lee.
I live in Japan, so I improvised a lot and still this came out delicious. Three tablespoons consommé powder instead of broth. Four cups water. Basil instead of tarragon. A bit of whole milk ...
Very easy and yummy! My 3 year old loves it; such a great way to sneak in a few extra vegetables into his meals ??